Our family is in town as I write this. On our list today is a stop by the brand new KC Trader Joe’s and the Roasterrie for some of Christopher Elbow’s amazing chocolate-infused coffee. We are on the run, so this post will be short and stuffed-tomato delicious.

I have been hoarding my vine-ripened tomatoes just for this. The stuffed fresh herbs and bread crumbs make this a flavorful dish…and it only takes about 20 minutes to make!

We only made the 2, but the recipe I put together will be sufficient for about 6 medium sized tomatoes. I really kind of felt like these tasted like an inside out margherita pizza, these would make super fun appetizers at a party or small get together.

I was lucky too, while at the store I found that the baguettes were on sale, so I snagged one up to serve alongside these stuffed tomatoes. Luckily, I also had on hand some really good Greek olive oil I had been saving for bread dipping and one of my favorite 17-year aged balsamics.

These are a perfect little Italian meal, with fresh bold flavors and only a little bit of time. If you have 20 minutes to spare and a garden with a few herbs, these are definitely worth a try.

Well, my husband is calling for me, so I guess that means it’s time to go! Hope everyone has a great weekend!

Enjoy!

Megan

Italian Herb & Cheese Stuffed Tomatoes

Ingredients:

6 vine ripened tomatoes

1/4 cup fresh italian parsley, chopped

1/4 cup oregano, chopped

1/2 tablespoon thyme

1 tablespoon Italian seasoning

1/2 cup bread crumbs

1 cup shredded Italian cheese blend (cheddar, mozzarella, parmesan)

ground black pepper to taste

extra virgin olive oil

2 teaspoons italian seasoning

Method:

Preheat oven to 375 degrees

Cut the tops off of the tomatoes and scoop out the mushy insides using a melon baller and set aside. Leave the thick tomato wall in tact making sure not to pierce through the skin.

In a medium sized mixing bowl add in the tomato pulp, herbs, bread crumbs, cheese, and pepper to taste. (You can also add about 1/2 tablespoon of olive oil). Mix ingredients together until mixed evenly.

In a 9×13 pan line up your tomatoes and fill each with the pulp mixture. Top off with a sprinkle of olive oil. Bake for 18-22 minutes, until the cheese is melted.

13 Responses to “Italian Herb & Cheese Stuffed Tomatoes”

These look like a great alternative to stuffed peppers! I don’t really like baked peppers, but love the stuffing…but I love tomatoes pretty much every way. I will definitely make these. Thanks for sharing!